Sous Vide Duck
Cooking duck sous vide is amazing! What is great about it is helps to break down the fat, and cook the duck meat in a way that keeps it tender, locks in the moisture, and cooks to perfection every time.
If you are new to cooking sous vide read through our easy step-by-step method below or watch the video to see it live.
What is Sous Vide Cooking
Sous vide (pronounced souv-eed) in French means under vacuum. It is a cooking technique where airtight food (protein, vegetables, etc.) is cooked in a water bath and consistent temperature control. When a dish is cooked at a consistent temperature and to a set temperature or time, perfect, consistent results should happen every time.
Sous vide is growing in popularity with the rise and RISE of sous vide cooker machines available on the market.
Personally, I love using this cooking method so expect to see more sous vide recipes coming up.
Related Recipes: Sous Vide Wagyu Steak / Sous Vide Carrots and Hot Honey
Why we Love this Recipe
Easy – cooking sous vide duck breasts is pretty simple.
Consistent cooking results – cooking when temperature controlled means no wastage with overcooking.
Make ahead – I love that I can cook the duck ahead of time, chill quickly, and pan-fry and crisp up the skin when I am ready. A win in my books for sure!
The Ingredients
Jump to Recipe Card for Full List of Ingredients
Duck Breast – I use Luv-A-Duck duck breasts. Fresh duck breast is best. You can use wild duck or farmed. If you are going to sous vide whole duck, I recommend inserting a probe into the thickest part of the duck and sous vide and cook until a minimum of 54°C is reached before removing and browning the skin.
The sous vide temperature and timing are set for medium rare sous vide duck breast recipe which means that you cannot swap duck for chicken. Chicken breast is cooked at a higher temperature and varying temperatures according to size.
I have used fresh ginger and thyme in this recipe. You can add any aromats, or herbs you love. A duck marinade can be used. Try one of our sauces or marinades from our Asian duck breast recipes like Easy Duck Stir Fry or Chinese Cabbage Salad with Duck. Another classic duck hero is orange or star anise.
Duck Breast Sous Vide: Step-by-Step
Jump to Recipe Card for Cooking Method
Step 1. Score the duck skin and fat with a sharp knife at 1 cm (1/2 )inch intervals, careful not to cut into the breast meat. Season liberally with salt flakes.
Step 2. Place breasts into a cold cast iron pan over high heat. (Yes, it goes into the pan cold to begin with). Once the duck starts to sizzle, sear for 2-3 minutes. This is the pre-sear step to help render some of the duck fat. Transfer to a plate and chill for 30 minutes uncovered skin side up.
Step 3. Place the duck into a sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed. Preheat sous vide bath to 57°C / 135°F. Place into the bath and cook 1 hr 45 min -2 hours (rare to medium rare).
Step 4. Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt. Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
Step 6. Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. (You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing).
Tips for Success and FAQs
Sous Vide Thermomix recipes are becoming more popular. The sous vide cooking is very easy.
The TM6 has a setting for sous vide. If you have a TM5 then it is best to use a Blade Cover when sous vide cooking.
It is also recommended to add lemon juice to a bath of water in the mixer (enough to cover the steaks but do not go above the max line).
Preheat the mixer for 15 min/Sous Vide/55°C.
Place the sealed duck breasts into the mixer and cook; 1 hr 45 min/Sous Vide/55°C. This
To sous vide in the Magimix Cook Expert simply add 1.75l of water to the mixer. Heat to 55°C. Add the sealed bag into the bath and cook; speed 0/55°C/1 hr 45 min.
You can, with water displacement method.
Place the seasoned duck breast into a ziplock bag (use a quality brand as cheaper ones may not withstand the heat) do not close just yet. Slowly lower the bag into a water bath and seal the bag once the air is removed.
Because the duck is scored and seared beforehand and the sous vide duck breast time and temperature are based on raw fresh duck breasts. I recommend you defrost the duck breast overnight.
Next Recipes to Try
Serve the sous vide duck breast with cauliflower rice, air fryer green beans, or Chinese Cabbage Salad or Salmoriglio. Delicious!
And if you need a few more recipes to try…
Rougaille Saucisse (Sausage Rougail)
Watch Me Make It
Sous Vide Duck Breast
Equipment
- Thermal cooker
Ingredients
- 400 g skin-on duck breast 2 x 200g
- Salt flakes
- 2 tablespoons duck fat or olive oil
- 1 knob ginger sliced into rounds, (5 cm / 2inch piece)
- 3 sprigs fresh thyme
Instructions
CONVENTIONAL METHOD
- Score the duck skin and fat with a sharp knife at 1 cm / 1/2 inch intervals, careful not to cut into the breast meat. Season liberally with salt flakes.
- Place breasts into a cold cast iron pan over high heat. (Yes, it goes into the pan cold to begin with). Once the duck starts to sizzle, sear for 2-3 minutes. This is the pre-sear step to help render some of the duck fat. Transfer to a plate and chill for 30 minutes uncovered skin side up.
- Place the duck into sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed. Preheat the sous vide bath to 57°C / 135°F.
- Place the sealed duck into the bath and cook for 1 hr 45 minutes -2 hours (rare to medium rare).
- Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
- Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. (You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing).
THERMAL METHOD
- Follow steps 1-2 above. Place the duck into sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed.
- Insert blade cover. It is recommended to add lemon juice to the water in the mixer (enough to cover the food but do not go above the max line). Preheat mixer for 15 min/Sous Vide/57°C.
- Place into mixer; cook 1 hr 45 min/Sous Vide/57°C.
- (To sous vide in the Magimix Cook Expert simply add 1.75l of water to mixer. Heat to 57°C. Add sealed bag into bath and cook; speed 0/55°C/1hr 45 min).
- Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
- Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing.
Video
Notes
Yes, you can. Use the ice bath tip I added in the video. Once it comes out of the water bath, plunge the sous vide bags into a bath of iced water. Once chilled the duck can be stored in the fridge for up to 3 days. Remove from the fridge 20-30 minutes before frying to help bring it to room temperature. Freezing – freeze duck breast raw or cooked in the sous vide bags. Defrosting – defrost in the fridge overnight before bringing to room temperature before searing. INGREDIENTS I use 190g duck breasts from Luv-A-Duck. Increase cooking time if required for a thicker cut. SOUS VIDE DUCK INTERNAL TEMPERATURES Perfect medium-rare breast; 130°F (54°C) Medium 140°F (60°C) Well done 155°F (68°F)
Your Own Notes
Nutrition
38 responses to “Easy Sous Vide Duck Breast”
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I must admit that I’ve never used this cooking method before, and felt somewhat intimidated by it. But thanks to your recipe, all the tips and step-by-step photos, I have no doubt it will be a success!-
I hope all goes well Anna
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Perfect! I got a sous vide last year and never really used it. This duck recipe was so easy and delicious. The crispy skin was so tasty!-
It sure is isn’t it
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My duck breasts came out perfect. They were juicy, tender, and flavorful.-
woohoo!
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Oh my, this dish looks so yummy and mouth-watering to see! I love the crispy skin of this dish making it so enticing and tempting! Thanks for such a wonderful and very easy-to-make recipe! Loved it!-
You are very welcome. I am so happy to hear you enjoyed it.
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I have never tried to eat a duck but I am interested to taste this dish. I am going to save this recipe and I will be making this on weekend.-
I hope you love it Amy
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Soux vide is a great cooking technique. I love that you seared the duck breast first. This really steps up the flavor and texture. Thanjs for sharing different methods of cooking. Well done!-
You’re welcome
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Duck is a family tradition for us! I have only prepared duck one way, so excited to give this recipe a try! Sounds delicious!-
I hope you love it Ann.
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This is a really wonderful way to prepare duck. I have to use the sous vide more. The duck looks absolutely perfect and so delicious!-
I am so happy you enjoyed it. I too need to use my sous vide more often.
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OMG! That crispy duck skin and that juicy breast! That looks so yummy that you just created a need in me. I HAVE to give this recipe a try!-
Enjoy Enri!
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I have a sous vide cooker that I’ve never used. This recipe with your step by step instructions has inspired me to give it a try.-
Now you will be sous viding everything!
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My hubby is absolutely obsessed with duck, so I made this sous vide duck breast for our date night dinner. Now he wants me to add it to our monthly meal rotation!-
Haha! The way of the world Marta. Have fun sous viding more now.
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The sous vide cooking technique is becoming quite popular and I was a little hesitant to give it a try. I love your detailed tutorial and it definitely is very helpful for a beginner.-
You are very welcome Sandhya x
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I love using sou vide, this duck turned out great!-
I am so happy you enjoyed the recipe Audrey. Thanks for taking the time to come back and leave a review x
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I have to admit that I have always been rather intimidated by the sous vide process, but this really doesn’t seem to hard! I’m totally inspired to give it a whirl.
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It is so easy Stacey. Enjoy!
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I am a huge fan of duck breast! Never tried to sous-vide it! Can’t wait to give it a try!-
Let us know how you go!
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Love the combination of ginger and thyme! Great recipe!-
So happy you enjoyed it Mitch.
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I’ve never tried to sous vide anything before but your details make it sounds like i can tackle it!-
I have faith you will do fine
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Hubby loves duck breast, but I have never cooked or eaten it. I might borrow my daughter’s sous vide device for this. I find cooking dick intimidating. Probably less chance of messing up with this technique. Thanks!-
I hope all goes well for you Helen. The pics and steps should help you through the process.
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Bloody love duck! I cant wait to try this one. Thanks Megan.-
I hope you love it Molly!
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